不同分子质量段小麦面筋蛋白酶解液对美拉德反应物风味的影响  

The Influence of Different Molecular Weight of the Wheat Gluten Enzymatic Hydrolysis on the Flavor of Maillard Reaction

作　　者：钟泓波[1] 黄婵媛[1] 尹文颖[1] 赵谋明[1] 崔春[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2012年第7期63-67,共5页Food and Fermentation Industries

基　　金：中央高校(No.2012ZM0074);食品香料香精制备关键技术研究及产业化(No.2011BAD23B01)

摘　　要：用超滤法将小麦面筋蛋白酶解液根据分子质量大小分为大于10 ku(M1),5～10 ku(M2),3～5 ku(M3),1～3 ku(M4),小于1 ku(M5)5个组分,研究这5个组分对美拉德反应产物风味的影响。结果表明,美拉德反应产物的主要风味物质是醛类,并且高分子量段美拉德反应产物中高级醛种类较多,而游离氨基酸和小分子寡肽参与美拉德反应主要生成吡嗪类风味物质。分子质量段为3～5 ku(M3)的膜分离组分,其美拉德反应产物鲜味氨基酸含量较高,苦味氨基酸含量较低,鲜味突出,醇厚味明显。The wheat gluten enzymatic hydrolysis was separated by membrane ultrafiltration into five fractions with different molecular weight as follows： more than 10 ku （M1） , 5k-10 ku （M2） , 3k-5 ku （M3）, lk-3 ku （ M4）, less than 1 ku （MS）. And the influence of five components of the Wheat Gluten Enzymatic Hydrolysis on the flavor of Maillard reaction products was investigated. The results showed that aldehydes were the main compounds contained in the Maillard reaction products （MRPs） from wheat gluten. And there were more varieties of senior alde- hyde in high molecular weight than that in low molecular weight. Pyrazines were formed by free amino acids and oli- gopeptides reacted in the Maillard reaction. Compared with other components, in the MRPs of peptides between 3k and 5 ku （ M3 ） had a better umami taste and mellow feeling due to its higher contents of amino acids with umami taste and lower contents of amino acids with bitter taste.

关 键 词：小麦面筋蛋白酶解液 美拉德反应 风味 

分 类 号：TS201.2[轻工技术与工程—食品科学]